This recipe appears in:The Nasty Bits: Quail
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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- 6 whole quail
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 2 tablespoons capers, rinsed, drained, and finely chopped
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons dijon-style mustard
- 1 1/2 cups canned or homemade low-sodium chicken broth
- 2 tablespoons chopped parsley
Rinse quail under cold running water, then pat dry with a paper towel. Season with salt and pepper.
Melt butter in a medium skillet over high heat, swirling to spread. Add the quail and cook until all surfaces are very light brown, about 2 minutes total. Add capers, garlic, mustard, and stock. Bring the liquid to a simmer. Cover the pot and simmer gently, turning the quail once mid-way until just cooked through, 10 to 15 minutes. Transfer quail to a serving platter, season braising with salt and pepper, stir in chopped parsley, pour over quail, and serve.